It is always a good idea to prepare an appetizer before eating your main course. Vegan Italian stuffed mushrooms are delicious bites filled with so much flavor. It only takes about 35 minutes to prepare and cook this recipe. Try it out and enjoy!
• 24 oz baby portabellas mushrooms
• 8 oz vegan cream cheese
• 2 tbsp vegan butter
• 1 medium size onion (chopped)
• 1 tbsp oregano (dried)
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/3 cup vegetable stock
• 1/2 cup panko breading
• 3/4 cup nutritional yeast
Preheat oven at 425 F.
Clean the mushrooms and take the stems out.
Place on a baking sheet.
Chop the mushroom stems and set aside.
Set a large skillet over high heat.
Melt vegan butter.
Saute onions and mushroom stems until soft and translucent.
Season with oregano, salt, pepper, and garlic powder.
Deglaze it with vegetable stock.
Stir until the stock liquid is reduced.
Add vegan cream cheese and mix well.
Pour nutritional yeast and panko breading.
Remove from heat.
Stuff the mixture into the mushrooms.
Meanwhile, mix the remaining nutritional yeast and panko breading.
Sprinkle it to the stuffed mushrooms.
Bake it for 10 – 20 minutes or until the tops are golden brown.
Remove it and transfer it to a plate.
Tips and ideas:
These stuffed mushrooms can be served with a veggie salad or crostini.
If you want to make it a lot tastier, then you can garnish fresh herbs and chopped shallots.
Images – http://www.youtube.com/watch?v=9eB5wG2c8vw